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Linzer Flower Cookies

A Linzer Flower Cookie is a cookie lover's dream come true--it's not one cookie, but two flower cookies, held together with jam and powdered sugar. A cookie masterpiece.

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This recipe contains one or more of the following common food allergens: dairy, nuts, soy, wheat, or eggs.

This recipe requires extra parent involvement and a watchful eye, because it may require sharp tools or hot pans.

Servings: 18

Prep Time: 70 min.

Cook Time: 10 min.

Ingredients

1 cup chopped pecans

1/2 cup sugar

1 1/2 sticks unsalted cold butter, cut up

1 large egg

2 cups all-purpose flour

1/2 tsp. salt

1/2 cup favorite jam, such as seedless raspberry or apricot

1/2 cup confectioners' sugar

Tip: Be sure to choose a jam rather than preserves for these cookies so that the tops of the cookies will sit on a smooth surface.

Directions

Step 1

Place the pecans and the sugar in the work bowl of a food processor. Pulse until the nuts are finely ground. Add the butter and egg and pulse until blended. Add the flour and salt and pulse until a dough forms. Divide the dough in half and shape into two disks. Cover with plastic wrap and refrigerate until chilled, for about 1 hour.

Step 2

Preheat the oven to 350&#176;F. Line two cookie sheets with parchment paper.

Step 3

Roll out one dough disk to a generous 1/8-inch thickness (keep second disk in the fridge until needed). Cut out circles with a 3 1/2-inch cookie cutter. Transfer the shapes to the prepared cookie sheets. Cut out a 1 1/2-inch circle from half of the shapes (these will be the tops of the sandwich cookies). Bake in the oven until golden, about 8 to 10 minutes. Transfer to a wire rack to cool. Repeat with the remaining scraps and disk.

Step 4

Spread a teaspoon of the jam over each whole cookie (the bottom of the cookie). Sprinkle the cutout (top) cookies with the confectioners' sugar and place them on top of the whole cookies to make a sandwich.

Tip: Save time by covering all of the tops of the cookies with confectioners' sugar at the same time. Spread one or two large sheets or parchment or wax paper on a clean surface. Place the cool cookie tops on the paper. Place a few tablespoons of confectioners' sugar in a sifter or small strainer and shake over the cookies until they are evenly coated.